Suji Ke Laddu is a delightful Indian sweet made with semolina, milk, cream, and dry fruits. This recipe uses minimal ghee and avoids chashni, mawa, or milk powder, making it a simple yet flavorful dessert. Perfect for festive occasions or as a quick treat, these ladoos are soft, aromatic, and packed with the goodness of cardamom and dry fruits.
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Mix semolina, milk, and cream to form a sticky dough. Cover and let it rest for 15 minutes.
Divide the dough into two portions. Roll out one portion and cook it on a hot skillet over low flame, applying ghee on both sides until crisp and golden. Let it cool down.
Break the cooked flatbreads into pieces and blend them in a blender jar until smooth.
In a pan, melt ghee and add the blended mixture. Mix in cardamom powder, powdered sugar, and fried dry fruits.
Take small portions of the mixture and shape them into balls. If needed, add a little milk to help bind them. Your soft semolina ladoos are ready.
Ensure the flatbreads are cooked evenly and crisp to achieve the right texture for the ladoos.
If the mixture feels too dry while shaping the ladoos, add a small amount of milk to bind them.
Use fresh malai (cream) for a richer taste and texture.
Adjust the sweetness by adding more or less powdered sugar as per your preference.
Store the ladoos in an airtight container to keep them fresh for a few days.
Can I use regular sugar instead of powdered sugar?
Yes, you can use regular sugar, but powdered sugar blends more easily into the mixture.
What type of dry fruits can I use?
You can use almonds, cashews, pistachios, or raisins as per your preference.
Can I skip the cream in this recipe?
Cream adds richness to the ladoos, but you can skip it or replace it with a small amount of ghee.
How long can I store these ladoos?
These ladoos can be stored in an airtight container for up to 5-7 days at room temperature.
Can I make these ladoos vegan?
To make them vegan, replace milk with almond or coconut milk and use vegan butter instead of ghee.
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